This Easy Pumpkin Chocolate Chip Muffins Recipe is soft, tender, and so moist. It's a quick and easy chocolate pumpkin muffin with warm spices and rich chunks of dark chocolate.
Preheat the oven to 425°F. Lightly grease 2 muffin pans or fill them with cupcake liners and set aside.
In a medium-sized bowl, combine flour, cinnamon, pumpkin pie spice, baking soda, baking powder, salt, and sifted cocoa powder. Set aside.
In a larger mixing bowl, whisk the eggs and add the vanilla, butter, pumpkin puree, milk, brown sugar, and sugar together until well combined.
Stir the flour mixture into the pumpkin mixture.
Scoop the batter into the muffin tin.
Bake in the center of the oven for 5 minutes and then turn the oven to 350° F and bake for an additional 10 to 12 minutes or until a toothpick comes out clean or with just a few crumbs.
Remove the pan from the oven, and let cool in the pan for 5 minutes, and then remove the muffins from the pan to a cooling rack.
Notes
A 20oz can of pureed pumpkin is enough to double this recipe.An offset spatula or a knife works well to remove baked muffins from the pan.
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.